To steam cakes, we must first master the ratio of eggs to water. Generally, the ratio of egg liquid to water is 1: 2, and the water with unique taste can be increased or decreased according to your own requirements. And the steaming time is also very good. If you use an induction cooker, it usually takes nine minutes.

Press the rice cooker to the cooking and heating position for about 5 minutes, and then jump to the heat preservation. Cook and heat again after 2-3 minutes, and jump again after a few minutes (you can sprinkle some raisins when the batter is a little hard). Repeat this for 3-4 times, and you can smell a cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

Put the steaming mold containing the cake paste on the steaming rack of the steamer, cover the steaming cap, and seal and steam. When you start steaming, the steam flow should be controlled a little less. After steaming for 3 ~ 5 minutes, pat the steaming mold without covering the surface, vibrate slightly, remove the small bubbles on the surface, then increase the steam flow appropriately, and steam for a period of time, subject to the maturity. Steam flow or furnace temperature should be properly controlled. If the steam flow is too large or the furnace temperature is too high, the product may be uneven.

Reference source: steamed cake _ Baidu Encyclopedia